Directions:
((Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt white chocolate chips (or 3 bars Meiji White Chocolate) and butter together. (Stop the heat when the butter starts to melt and mix with residual heat with patience. Otherwise the mixture will separate into a solid blob and an oily part.) Stir until smooth. Then pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.) (or, transfer the batter to a pastry bag and pipe it onto the pan.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Thinly slice goji berries to look like beni shoga (red pickled ginger).
2. Place the cake pops in a plastic container.
3. Top with HERSHEY'S Chocolate Syrup to look like Takoyaki sauce and Morinaga Rennyu (condensed milk) to look like mayonnaise. Sprinkle with matcha green tea powder to look like aonori (green laver) and top with sliced goji berries. Eat with a toothpick.

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